I made some vegan coconut macaroons the other day - I based my recipe on similar ones I had seen online that used condensed milk. Macaroon recipes often involve egg whites to bind the ingredients together so I was interested to see how it would be with just the condensed milk - except I made my own version with coconut milk :)\n\nIngredients:\n400g tin coconut milk\n150g sugar\n200g dessicated coconut\n\nFirst, make the condensed coconut milk. All you need to do is pour the coconut milk into a pan with the sugar, and heat until the sugar is all dissolved. Gently swirl the pan from time to time. Allow it to simmer over a low heat until the liquid has halved in volume and the mixture is syrupy. Allow to cool. Note: I made the condensed coconut milk a day in advance and allowed it to cool in the fridge overnight - during which time it formed a coconut oil crust on top. I scooped this off and saved it for other uses.\n\nWhen you're ready to make the macaroons, combine the condensed milk (I had about 280g) and the coconut, and mix together. Divide into cookies using an ice-cream scoop, and bake in a pre-heated oven at 160 deg C for around 15 minutes. They are done when they are golden.\n\nBest enjoyed warm!\n\n[ATTACH=full]947[/ATTACH]\n\n[ATTACH=full]948[/ATTACH]\n\nThey were a little crumbly, but still delicious. The best bit was the ring around the bottom where the sugar had caramelised... yummy! :D\n\nIn future I would make smaller ones to maximise the yummy edge!